Home Flamiche
recipe

Flamiche

0 Reviews.

Recipe Category

Print Recipe
Save recipe
Share Recipe

Recipe Tag

Ingredients

  • Butter - 75g
  • Leek - 1kg
  • Salt - ½ tsp
  • Creme Fraiche - 300ml
  • Egg - 1
  • Egg Yolks - 3
  • Nutmeg - ¼ teaspoon
  • Plain Flour - 225g
  • Salt - ½ tsp
  • Butter - 60g
  • Lard - 60g
  • Cheddar Cheese - 50g
  • Water - 2 tbs

Ingredient Image Gallery

Click on the image for details

Instructions

  • For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs.
  • Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together.
  • Tip out onto a lightly floured surface and knead briefly until smooth.
  • Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin.
  • Prick the base with a fork.
  • Chill for 20 minutes.
  • 02.
  • Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt.
  • Cover and cook for ?10 minutes until soft.
  • Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated.
  • Spoon onto a plate and leave to cool.
  • 03.
  • Preheat the oven to 200°C/fan180°C/gas 6.
  • Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured.
  • Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden.
  • Remove and set aside.
  • Reduce the oven temperature to 190°C/fan170°C/gas 5.
  • 04.
  • Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg.
  • Lightly beat together, then season.
  • Stir in the leeks.
  • Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden.
  • Remove from ?the oven and leave for 10 minutes.
  • Take out of the tin and serve.

Check Out the Video

Recipe source

This Might Interest You